One Pot Chicken and Rice

This golden, savory one pot chicken and rice is the kind of dinner that makes your whole kitchen smell amazing. ♡

The secret here is searing the chicken thighs first. That crispy skin renders fat into the pot, and the rice cooks in all those drippings plus chicken broth. Every single grain soaks up flavor from the bottom up.

Grab a Dutch oven, a few chicken thighs, and about 35 minutes. Let’s make it together.

Ingredients

One Pot Chicken and Rice

• 6 bone-in, skin-on chicken thighs
• 1 1/2 cups long grain white rice
• 2 cups chicken broth
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 tablespoon olive oil
• Salt and black pepper to taste
• Fresh parsley for garnish

Optional add-ins:

• Frozen peas stirred in at the end
• Squeeze of lemon juice before serving
• Diced bell peppers with the onion
• A pinch of saffron or turmeric for color

How to Make One Pot Chicken and Rice

1. Season. Pat the chicken thighs dry with paper towels. Season generously on both sides with smoked paprika, garlic powder, onion powder, salt, and pepper.
2. Sear. Heat olive oil in a large Dutch oven over medium-high heat. Place chicken thighs skin-side down and cook for 5 to 6 minutes until the skin is deeply golden and crispy. Flip and sear the other side for 2 minutes, then remove to a plate.
3. Saute. In the same pot with the rendered fat, add the diced onion and cook for 3 to 4 minutes until softened. Add the garlic and cook for 30 seconds until fragrant (don’t let it burn).
4. Toast. Add the rice, oregano, and thyme to the pot. Stir and toast the rice for 1 to 2 minutes until the grains look slightly translucent around the edges.
5. Simmer. Pour in the chicken broth and scrape up any browned bits from the bottom. Place the chicken thighs on top of the rice skin-side up. Bring to a boil, then reduce heat to low, cover, and cook for 20 minutes until the rice is tender and the chicken reaches 165F.
6. Rest. Remove from heat and let it sit covered for 5 minutes. The rice will absorb the last bit of liquid. Scatter fresh parsley on top and serve straight from the pot.

Tips

• Do not skip patting the chicken dry. Moisture on the skin prevents it from crisping properly in the pan.
• Use long grain rice, not short grain. Short grain gets too sticky and clumpy in this recipe.
• Keep the heat on low once you cover the pot. If the bottom burns, the whole dish tastes off.
• Rinse the rice before cooking to remove excess starch. This keeps the grains separate and fluffy.
• Let the pot rest covered after cooking. That five minutes makes a real difference in texture.

Variations

• Lemon herb version: add lemon zest, fresh thyme, and a squeeze of lemon juice at the end.
• Spicy Cajun style: swap the paprika for Cajun seasoning and add andouille sausage slices.
• Mediterranean twist: add sun-dried tomatoes, olives, and artichoke hearts with the broth.
• Creamy version: stir 1/4 cup of cream cheese into the rice after cooking for a richer finish.
• Coconut curry: use coconut milk instead of broth and add 2 tablespoons of curry paste with the garlic.

FAQ

One Pot Chicken and Rice

Crispy-skinned chicken thighs cooked on top of seasoned rice in one pot, with all the flavor built right into the grains.

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Ingredients Method Notes

Ingredients

  

• 6 bone-in skin-on chicken thighs
• 1 1/2 cups long grain white rice
• 2 cups chicken broth
• 1 medium yellow onion diced
• 4 cloves garlic minced
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 tablespoon olive oil
• Salt and black pepper to taste
• Fresh parsley for garnish

Method

 

1. Season. Pat chicken thighs dry and season both sides with smoked paprika, garlic powder, onion powder, salt, and pepper.
2. Sear. Heat olive oil in a Dutch oven over medium-high. Cook chicken skin-side down 5 to 6 minutes until golden. Flip 2 minutes, then remove.
3. Saute. Cook diced onion 3 to 4 minutes. Add garlic for 30 seconds.
4. Toast. Add rice, oregano, and thyme. Stir 1 to 2 minutes until slightly translucent.
5. Simmer. Pour in broth, scrape bottom. Place chicken on top skin-side up. Boil, reduce to low, cover 20 minutes.
6. Rest. Remove from heat, keep covered 5 minutes. Garnish with parsley.

Notes

Always pat chicken dry for crispier skin.
Rinse rice to remove starch for fluffier results.
Keep heat low once covered to prevent burning on the bottom.

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